I was wondering has anyone tried this technique. I am having a difficult time smoothing my icing or getting a flat top. It's ok sometimes when covering with fondant. But Im not sure if it's my icing recipe or I just need to try something else.
Thanks in advance for advice
I didn't have luck with it either. So I'm looking forward to any replies.
I haven't tried it but I just don't get how it would work. It seems that it would smush out the bottom. I recommend Perfecting the Art of Buttercream by SugarShack...her technique for smooth level cakes really works well...especially if you take the time to follow it...sometimes I take my time (Cars cake) and sometimes I don't (red and white cake). You can really see the difference in how straight the sides and the edges are in the two pics.
are you doing it like the CC article instructs? what icing recipe are you using?
I just use the Wilton recipe. Im currently looking for another recipe
I haven't had any luck with it either.